Summer flavor is at its best late in the season
The end of July and beginning of August mark my favorite time of
the summer season. It is right around now that my very small garden
is in full bloom
– basically the basil plants have branched out and the tomatoes
are ripening in bowlfuls.
Summer flavor is at its best late in the season
The end of July and beginning of August mark my favorite time of the summer season. It is right around now that my very small garden is in full bloom – basically the basil plants have branched out and the tomatoes are ripening in bowlfuls.
This year we put in two sweet basil plants and a lemon basil plant that we’ve been using for a month or so in a variety of pasta dishes. The tomatoes, however, have been a little slow to ripen this year. We have four varieties – sweet 100 red cherry tomatoes, sun sugar orange cherry tomatoes, early girl and celebrity. The mini-tomatoes have been producing like crazy the last few weeks, so we’ve taken to tossing them in pre-dinner salads, or just eating them straight off the vine. There is nothing quite like a ripe cherry tomato that is still warm from the sun.
As for the larger varieties, it was not until the middle of last week that we had enough fruit ripe at the same time that we could make a meal of it. We decided to use the first batch of tomatoes for a simple sauce to toss with capellini, or angel hair pasta. Nothing goes quite as good with fresh tomatoes as garlic and basil so this recipe keeps the ingredients to a minimum.
Of course, fresh tomatoes are great hot or cold, so a salad with a few fresh ingredients is another great way to use them up. With plenty of yellow tomato flowers still waiting to bloom, I am hoping the tomato season at my house will last a while longer so I can revisit old favorites such as tomato-basil bruschetta (see www.pinnaclenews.com/life for past recipes) and maybe try my hand at some new recipes such as gazpacho.
For now, here are two recipes to enjoy before summer ends.
Capellini with fresh tomatoes
5 ripe tomatoes, diced
5 cloves of garlic
4 tbsp. olive oil
1 c. basil, shredded (reserving a few strands to serve on top of the pasta)
½ c. Parmesan cheese, plus 3 tbsp. to serve on top of pasta.
Half a package ( ½ lb.) angel hair pasta, cooked according to package instructions
Salt and pepper to taste
The key to this recipe is not to overcook the ingredients. Angel hair pasta cooks up quickly, but if left to sit too long without sauce it will start to stick together.
Chopped tomatoes, garlic, and shred basil while bringing a pot of water to a boil for the pasta. Heat 3 tbsp. of olive oil over medium-heat until hot in a saute pan. Have all ingredients ready before adding garlic into the pan. Lower the heat to medium-low. Saute garlic lightly, without browning it, about five minutes. The garlic flavor will get into the olive oil.
Add in the tomatoes and saute with the garlic. Add the pasta to the boiling water around the same time.
The key to the tomatoes is to keep them under a low enough heat that they warm through, but don’t start to break down into liquid. Stir frequently, cooking for about 5 minutes, until the sauce is warmed through.
Add in shredded basil and Parmesan cheese, and cook for another 2 minutes.
The pasta should be done and drained of water. Put pasta back in a pot and toss with remaining tablespoon of olive oil. Toss in sauce.
Add salt and pepper, to taste.
Serve on plates with a few shredded basil pieces and Parmesan cheese to top.
Makes four servings.
Roman summer salad
Recipe courtesy of Giada De Laurentiis
1 c. Balsamic vinegar
1 c. pitted green and black olives, halved
1/4 c. chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tbsp. capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 tsp. freshly ground black pepper
6 tbsp. extra-virgin olive oil
1 lb. vine-ripened tomatoes (about 3 tomatoes)
Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.
